Edamame and Cucumber Noodles With Ginger Dressing

Less than 15 minutes

1

This cool, hydrating salad is perfect for spring and summer when the last thing you want to do is switch on the oven and heat up the house. Packed with nutrient-dense veggies and tossed in a delicious, oil-free dressing, it’ll leave you feeling energized and refreshed even on the hottest of days.

15 Ingredients

For dressing:

1/3 package (1 pound) soft tofu

2 tablespoons tahini

2 tablespoons rice vinegar

1 tablespoon low-sodium tamari

3 tablespoons finely chopped fresh peeled ginger

1 lime, juiced

For salad:

1 English cucumber, spiralized

1 small carrot, spiralized or julienned

1/3 cup very thinly shredded purple cabbage

3/4 cup defrosted shelled edamame

1 tablespoon mint, more for garnish

1 tablespoon cilantro, more for garnish

Sliced avocado, for garnish

Nutrition Facts

Calories720

Protein53 g

Carbs55 g

Fiber16 g

Sugars16 g

Sodium1134 mg

Fat40 g

Saturated6 g

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Directions

Put all dressing ingredients in a blender or food processor and puree until completely smooth. Transfer to a jar or container and set aside. (You’ll have about 1 cup and will have some leftover after making this recipe.)

In a large bowl, toss all salad ingredients except avocado. Pour some dressing over top and toss to coat. Transfer salad into a serving bowl and garnish with additional cilantro, mint, and avocado.